I love poppy seeds, but I’m not sure why.Maybe it’s their name, or their texture, or the way they look.
But if you ask me to describe their taste, I would not be able to answer. They don’t really have a flavor that I have distinguished as purely theirs, at least not in the commonly used recipes. They just seem to enhance whatever they are paired up with… plus the massive texture compartment.
So this lemon poppy seed loaf cake is in fact the same recipe used in the plain lemon loaf cake, with a few changes: the poppy seeds and the icing.
I have come across a method to seal the moisture in the cake and keep it moist for days: as soon as the cake is baked, invert it out of its tin and wrap immediately in plastic cellophane wrap. Leave it to cool completely before unwrapping.
The glaze is then poured over the cake and is baked again in a low-temp oven to dry it (the glaze) out.
3 large eggs
1 1/2 cups flour
1 tsp baking powder
3/4 cup caster sugar
3/4 cup butter, softened
zest of 2 lemons
1/4 cup poppy seeds
2 Tbsp lemon juice
1/2 cup powdered sugar
Grease a loaf tin and pre-heat your oven to 350F.
Cream together cake ingredients until you’re left with a nice smooth cake batter.
Pour into prepared pan & bake for about 30-35mins.
When it’s ready invert for cake pan and wrap tightly in cellophane wrap.
Let cool completely.
Unwrap, mix the sugar and lemon together, pour over the cake.
Bake again at 200F for 20 minutes to dry out the glaze.